Egg, Gorgonzola and Pancetta Sandwiches

Total Time:
17 min
Prep:
5 min
Cook:
12 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • Vegetable cooking spray
  • 12 very thin slices pancetta
  • 3 hard boiled eggs, peeled and coarsely chopped
  • 4 ounces crumbled Gorgonzola
  • 1 lemon, zested
  • 1/4 cup mayonnaise
  • 1/4 cup chopped fresh chives
  • Kosher salt and freshly ground black pepper, optional
  • 6 (1/2-inch thick) slices whole-wheat bread
Directions

Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.

Spray a baking sheet with cooking spray. Lay the pancetta in a single layer on the prepared baking sheet and bake for 10 to 12 minutes until crispy and brown. Drain on paper towels.

In a medium bowl, combine the eggs, Gorgonzola, lemon zest, mayonnaise, and chives. Season with salt and pepper, to taste, if using. Spread the mixture evenly over 3 slices of the bread. Crumble the pancetta and sprinkle over the egg mixture. Place the remaining bread slices on top.

Cut the sandwiches in half and arrange on a serving platter.


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    This recipe is featured in:

    Breakfast for Dinner